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1
Preheat your oven to 350 F.
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2
Prepare the enchilada filling: Fire up your grill or skillet to medium heat and cook the chicken breasts (depending on thickness this should take about 6 minutes per side).
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3
While this is cooking dice up the onion and cook it on the grill over a sheet of foil foil or toss it in a skillet with the butter and cook over medium heat until translucent.
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4
Add the cooked chicken into a bowl, shred it with a fork and add the onion and pinto beans.
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5
Stir in jalapenos, cumin, ancho pepper and salt.
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6
Set aside.
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7
Prepare the enchilada sauce: Add broth, tomatillos, garlic cloves, green habanero hot sauce, Black Label Reserve hot sauce, ground cumin and epazote to a blender and puree.
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8
Pour the sauce into a pot on the stove and add the flour.
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9
Whisk and slowly bring to a boil.
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10
Boil for 30 seconds, reduce the heat and set aside.
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11
Assemble the enchiladas: Preheat oven to 350 F. Evenly divide the filling 8 ways and spoon down the center of a flour tortilla.
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12
Sprinkle each with a little cheese (reserving some cheese for the top) and add two tablespoons of sauce to each tortilla.
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13
Fold the top over the filling and roll up the tortillas.
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14
Place the tortillas seam side down into an oven safe dish and sprinkle with remaining cheese and top with sauce.
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15
You might have some extra sauce, save it and use it for later.
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16
Bake at 350 F for 15 minutes.
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17
Remove from oven and allow it to sit for a few minutes before serving.
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18
Top with fresh cilantro and avocado pieces.
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19
I also like to squeeze a little fresh lime on top of my enchiladas after they come out of the oven.
